Art of making jams, jellies, and marmalades of fruits



MONTE, 0E WEI N, ITALY.

ART @F MAKING JAMS, JELLIES, AND MARMALADEB 0B FRUITS.

Ito Drawing.

To all whom it may concern:

Be it known that I, Eono MONTI, doctor of chemistry, subject of the Kingof Italy, residin at 20 via F iglie dei Militari, Turin, Italy, Eaveinvented certain new and useful Improvements in the Art of Mak ng Jams,Jellies, and Marmalades of Fruits, of which the following is aspecification.

The present invention relates to certain new and useful improvements inthe art of making jams, jellies and marmala des of fruits, andespecially of grapes, having the unaltered taste and flavor and also theproperties of the grapes and fruits from whlch they have been repared.

It is known that fruit jams, marmalades and jellies owe theirconsistency to the peetin contained in some fruits, such as apples,currants, gooseberries, bitter and sweet oranges, quinces and the like.

Also some kinds of grapes such as Concord, contain a considerablequantity of pectin, which will gelatinize when concentrated or mixedwith a suitable quantity of sugar. It is known that the pectin contained in fruits, also in sea weeds (agar agar) and in animal glue willlose lts gelatinizing property if boiled for. a long time underatmospheric pressure. Therefore the usual process of makingjellyconsists in evaporating very quickly the juice containing thepectin in a small pan heated with steam at high pressure till it isthick enough to gelatinize as soon as a suitable quantity of sugar isadded. During this violent ebullition all the flavor will evaporate,also in contact with hi 'h pressure steam the vegetal albumin willcurdle and not only the enzyms but also the salts and acids contained infresh juice will be altered and all their beneficial properties will belost.

The present invention has 'for its aim to avoid the above referredinconveniences allowing me to prepare jellies, jams and marmalades,having the natural taste of grapes, strawberries and other scentedfruits whose scent would volatilize at a high temperature and to makethem consistent and unalterable without submitting them to such atemperature that would alter their taste and their dietetic properties.

Repeated experiments have taught me that the pectin contained in theapples, pears, grapes, oranges, and other fruits, also in gooseberries,and currents can be extracted by systematically exhausting saidSpecification of Letters Patent.

Patented Nov. 29, 19281.

Application filed. March 29, 1919. serial No. 285,906.

fruits finely chopped or smashed with lukewarm water at a temperaturemore or less matlcally the pectin thus extracted, 1 obtam concentratedsolutions containing even 80% of dryextract which has not lost any ofthe gelatlnizing power due to the pectin the containso that theirgelatinizing power is 'ar superior to that of the juice concentratedeven very quickly with steam under atmospheric pressure. l have alsoascertained that adding a moderate percentage of such solutioncontaining pectin (from 20 to 25%) to the grape juice and also tostrawberries, raspberries, redberries, or other scented fruit juicesuitably concentrated at a low temperature, it the mixture contains atleast dry extract and not less than 50% grape or fruit sugar orsaccharose, will keep provided it contains at least 1% aciditycalculated as tartaric acid. I obtain thus jams, marmalades or jellieswhich are as consistent as the common marmalades and will keep unalteredWithout being sterilized thus maintaining unaltered the taste and flavorof the fresh fruit. None of the substances contained in said fruitshaving been altered by the heat they will also have all the digestive,dietetic, feeding and therapeutic efiects of the fruits fromthey havebeen made, none of the matters herein contained having been altered, theenzyme, the vitamins and the ormones included. If, in the preparation ofjams, jellies and marmalades I add to the pectic solution, grape juiceor fruit juice concentrated, oxidized and hydrolyzed at a lowtemperature in the way described in my copending application, the jamsand jelliesthus obtained though very-consistent will have exactly thetaste and flavor of the fresh fruit.

0 make my invention perfectly understood, I will here describe thepreparation of the product also the apparatus which will be claimed in acopending application. I

l first prepare the gelatinizing solution by systematically exhausting,the grapes, currents, gooseberries, apples, oranges or the like by theprocess described in my U. S. Patent 1167006 dated Jan. at I916. On theother hand I prepare the concentrated juice of grape, raspberries andother fruits by the ice process described and claimed in my copendingapplication.

I take the pectic solution prepared by exhausting the apples, quinces,gooseberries, and the like and introduce it in a lukewarm waterevaporator as described in my copending application, and provided withan agitator and concentrate it at a temperature not exceeding C.'to athickness of about 80 to 85% dry extract. I then stop the vacuum pumpand cause the mass to warm to about 60 C. more or less according to thedelicacy of the flavor of the grape or fruit, by circulating lukewarmwater in the coils and double bottoms, and add the scented juiceconstantly agitating till the lukewarm mass has become homogenous andcontains from 60 to 70% of dry extract, which concentration issufficient to make the jam keep without sterilizing it provided itcontains enough sugar and acids as above described. I open then the keyat the bottom of the apparatus and pour the jelly which being still warmhas not lost its fluidity in potsor jars where it will gelatinize assoon as allowed to 0001.. I then extract the obturator and clean theapparatus extracting the thicker jelly adhering to the double bottom andcoils before replacing the obturator so that the apparatus will be'readyfor another operation.

Having thus described my invention, what I claim is:

1. The process of preparing'pectin which comprises exhausting fruitwhich contains pectln with water and concentrating the pectic solution bwarming in vacuum, the temperature of t e pectic solution being at alltimes kept below the temperature at azthe freezing point of water andmixing 20 to 25% of such concentrated fruit with a concentrated pecticsolution.

3. The process of making jams, jellies and marmalades which comprisesconcentrating pectic solution to a density from 7 5 to 85% dry extract,concentrating a separate quantity of fruit to a density of about dryextract at temperatures less than the freezing point of water, andmixing the concentrated fruit with the concentrated pectic solution inthe proportions of 20 to 25% of the former to 80 to 75% of the latter.

4. The process of making jams, jellies and marmalades as set forth inclaim 3 comprising the further step of adding to the pectic solutionbefore mixing, quantitiesof sugar and acid suflicient to bring the totalsu ar content of the mix up to and the acid ity up to 1%.

In testimony whereof the foregoing specification is signed in thepresence of two witnesses.

- EUDO MONTI. Witnesses:

FRANCESCO PoRLU'ro, GIUSEPPE D. LEO.-

